NO-COOK Cherry Tomato Pasta | Quick, Easy, and SO GOOD!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Chop half of the cherry tomatoes in half and mash the other half in a bowl to release juice.

Coarsely chop two cloves of garlic and add to the bowl with the tomatoes.

Add three to four basil leaves to the bowl.

Mix in a quarter teaspoon of dried oregano and red chili flakes, and about one teaspoon of kosher salt.

Pour in about a quarter cup of extra virgin olive oil and let the mixture sit to meld flavors.

Bring a pot of water to a boil and add two tablespoons of kosher salt per gallon of water.

Add pasta to the boiling water and stir for 30 seconds to a minute to prevent sticking.

Check the pasta for doneness and remove garlic cloves from the tomato mixture.

Tear fresh basil leaves and cut half a pound of fresh mozzarella, adding it to the mixture.

Drain the pasta using a colander and mix it with the tomato sauce, adding more kosher salt and olive oil to taste.

Serve the pasta with additional torn basil and fresh mozzarella.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens